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Vegetable biryani recipe

1 rating

This simple vegetarian curry is packed with fresh Indian spices and loaded with chopped vegetables. It's easy one-pot wonder that's quick to make and will fill your home with gorgeous aromas. See method

Serves
4

10 mins to prepare and 1 hr 30 mins to cook

554 calories / serving

Healthy

Ingredients

4 tbsp olive oil

2 onions, finely sliced

2 carrots, finely diced

1/2 small cauliflower, cut into florets

1 tsp medium curry paste

2 bay leaves

4 cardamom pods

1/2 tsp ground cloves

4 peppercorns

1 cinnamon stick

small pinch saffron

350g (12oz) dried basmati rice

500ml (17fl oz) vegetable stock

50g (2oz) frozen peas

50g (2oz) green beans, trimmed, halved and blanched

50g (2oz) cashews, toasted

Each serving contains

Energy

2330kj554kcal28%

Fat

19g28%

Saturates

3g15%

Sugars

9g10%

Salt

Method

In a large saucepan, heat the olive oil and cook the onion for 20 minutes until completely soft and starting to brown. Add the carrots, cauliflower, curry paste, bay leaves and spices. Mix well and cook on a medium heat until fragrant. Season as necessary.

Wash the basmati rice well and add to the pan. Add the vegetable stock and cover immediately. Cook on a very low heat for 1 hour. Do not stir.

When the rice is cooked, fluff up with a fork, then mix through the peas and beans. Serve topped with toasted cashews.